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2 tablespoons toasted sesame seed oil (or Bartenura Olive Oil)
6 scallions, whites and greens, washed
3- to 4-inch piece fresh ginger root, peeled and quartered
8 cloves garlic, peeled
2 (6- to 8-oz.) boneless steaks, sliced into 1-inch-thick pieces
1 teaspoon Haddar Kosher Salt
generous pinch of black pepper
1 large carrot, peeled and chopped into large pieces
1 small red pepper, diced
1 small yellow pepper, diced
1 small parsnip, chopped into large pieces
1 zucchini, chopped into large pieces
1/2 cup frozen edamame (optional)
1 small onion, quartered
7 cups water
1/2 cup Tio Pepe Cooking Sherry or good semi-dry red wine
1/4 cup sweet Haddar Teriyaki Sauce
1/4 cup shoyu or low-sodium soy sauce
pinch crushed red pepper (optional)
4 packages plain ramen noodles (do not use the packets that come with them, just the noodles)
hard-boiled eggs (optional)
Heat sesame oil in a large wok or soup pot over medium–high heat. Add scallions, ginger, and garlic; toss and coat in oil. Let mixture cook for one minute.
Add steak, toss, and season with salt and pepper. Let cook for three minutes, mixing frequently.
Add vegetables, mix, and cook for another two to three minutes. Add water, sherry, teriyaki, and shoyu sauce, and bring soup to a boil. Lower heat to medium, cover, and cook for 45 60 minutes, or until meat is fully cooked through and the broth has darkened and reduced a little.
While the soup is cooking, boil water in a second small soup pot and cook the ramen noodles. (Or you can be lazy like me. I personally love crunchy ramen noodles and simply throw them right into my bowl before serving.)
Once soup is ready, add noodles and sliced hard-boiled eggs, and serve hot.
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